Before I start today’s blog post, I have to weigh in briefly on last night’s election. As the ballots were counted last night, I kept refreshing the web page in my browser, desperately trying to figure out what had happened. Even this morning, I was still unsure of the outcome. But finally, I saw it in the Denver Post. Much to my chagrin, the city of Denver voted not to establish an extraterrestrial affairs commission. When the Klingons attack, we’ll all be sorry. Or maybe the vote was rigged as part of a vast government conspiracy to deny the existence of extraterrestrials, and only Mulder and Scully can save us. Or maybe I watch too much TV.

Anyway, on to the recipe. I really upped the garlic quotient, particularly by adding some raw garlic at the end, so if you don’t love garlic as much as I do, you may want to cut back on that significantly. Also, peeling the skin off the roasted peppers was a pain, and since they didn’t add much, I would replace them with some broccoli florets it I did it again. Overall, though, this tasted like something I might get at the Olive Garden, and I mean that in a good way.

Directions:
1. Cut the peppers into strips and place, skin side up, on a baking sheet. Broil on high for 10 to 15 minutes, until most of the skin has blackened.
2. Once the peppers have cooled enough to touch, pick the skin off, and then chop the peppers.
3. Cook fettucine according to the package directions.
4. Heat butter and oil in a large skillet over medium high heat. Add a little over half of the garlic to the pan and saute for about 30 seconds. Then add the shrimp and cook for about 2 minutes. Next add the chopped peppers and lemon juice and cook until the shrimp are opaque throughout.
5. Add the parsley, dried herbs, salt, and pepper. Then remove the pan from heat.
6. Add the shrimp mixture to the pasta, along with the remaining raw garlic, and toss. Top with the Parmesan cheese.